Stuffed Leg of Lamb with Pine Nuts, Garlic, and Spinach

Transform your boneless leg of lamb into an impressive, flavorful dish with a stuffing of pine nuts, garlic, and spinach. This recipe will guide you step-by-step on how to remove the netting, unroll the lamb, prepare the stuffing, and tie it back up for roasting. It’s a perfect centerpiece for a special dinner, showcasing tender meat and delicious stuffing in every slice.

Ingredients

• 1 boneless leg of lamb (about 4-5 lbs)
• 4 cups fresh spinach
• 1/3 cup pine nuts, toasted
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• Optional: fresh herbs (like rosemary or thyme) for garnish

Instructions

1. Prep the Lamb

1. Remove the Netting Start by placing your boneless leg of lamb on a clean cutting board. Carefully cut off the net sock that holds the lamb together. Try to keep the shape intact as much as possible.
2. Unroll the Lamb Once the net is off, you’ll notice that the lamb has a natural seam. Unroll the lamb along this seam to lay it flat. If there are any thicker parts, use a sharp knife to make small incisions and open them up like a book to create an even thickness for easier stuffing.

2. Prepare the Stuffing

1. Toast the Pine Nuts In a dry skillet over medium heat, toast the pine nuts until they're golden brown and fragrant. Be sure to stir frequently to avoid burning. Set aside.
2. Sauté the Spinach and Garlic In the same skillet, add olive oil and minced garlic. Sauté for about a minute until fragrant. Add the spinach and cook until it’s wilted (about 2-3 minutes). Season with a pinch of salt and pepper.
3. Combine Spinach and Pine Nuts Remove the skillet from heat and mix in the toasted pine nuts. Let the mixture cool slightly.

3. Stuff the Lamb

1. Spread the Stuffing Lay the lamb flat on the cutting board, fat side down. Evenly spread the spinach, garlic, and pine nut mixture over the lamb, leaving a small border around the edges.
2. Roll Up the Lamb Carefully roll the lamb back up into its original cylindrical shape, keeping the stuffing inside as you roll. Try to keep the roll as tight as possible.

4. Tie the Lamb

1. Tie the Roll with Butcher’s Twine Cut several pieces of butcher’s twine (about 8-10 inches each). Start at one end of the lamb and tie a loop around the roll, pulling it snug but not too tight. Repeat the process every 2 inches along the length of the lamb to keep it secure and hold in the stuffing.

5. Season and Roast

1. Season the Lamb Generously season the outside of the lamb with salt and freshly ground black pepper. You can also rub it with additional olive oil and sprinkle with fresh herbs like rosemary or thyme for added flavor.
2. Roast the Lamb Preheat your oven to 375°F (190°C). Place the stuffed leg of lamb on a roasting rack in a pan and cook for about 1.5 to 2 hours, or until it reaches your desired internal temperature (135°F for medium-rare, 145°F for medium).
3. Rest and Slice Once done, remove the lamb from the oven and let it rest for 15-20 minutes before slicing. This helps the juices redistribute, resulting in tender, flavorful meat.

6. Serve

1. Slice the lamb into rounds, revealing the beautiful stuffing inside. Arrange on a serving platter, garnishing with fresh herbs if desired. Enjoy your stuffed leg of lamb with your favorite side dishes!

Tips for Success

• Even Thickness When unrolling the lamb, make sure to trim any thicker areas to create an even surface for stuffing.
• Tying the Lamb Don’t skip tying with butcher’s twine, as this step is crucial to keeping the stuffing secure during roasting.
• Roasting Temperature Remember that the lamb will continue to cook as it rests, so aim for slightly under your desired doneness when removing it from the oven. We like our lamb roast center more on the pink side.

Enjoy this elegant and delicious stuffed leg of lamb at your next gathering! The combination of tender lamb, savory garlic, toasted pine nuts, and fresh spinach is sure to impress.